Formulation of a Yogurt Co-fermented with Carrot Juice (<i>Daucus carota</i>) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A

Yadang Germaine; Sanang Amaya Suares Leprince; Djuikwo Nkonga Ruth Viviane; Djouhou Fowe Michelle; Fokou Elie

doi:doi:10.11648/j.ijfet.20210502.12

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Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A

Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 2)

Received: 14 June 2021 Accepted: 24 June 2021 Published: 23 August 2021

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Abstract

The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 2)
DOI	10.11648/j.ijfet.20210502.12
Page(s)	32-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Avitaminosis A, Carrot Juice, Co-fermented Yoghurt, β-carotene, Vitamin C

References

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APA Style

Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie. (2021). Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. International Journal of Food Engineering and Technology, 5(2), 32-39. https://doi.org/10.11648/j.ijfet.20210502.12

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ACS Style

Yadang Germaine; Sanang Amaya Suares Leprince; Djuikwo Nkonga Ruth Viviane; Djouhou Fowe Michelle; Fokou Elie. Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. Int. J. Food Eng. Technol. 2021, 5(2), 32-39. doi: 10.11648/j.ijfet.20210502.12

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AMA Style

Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie. Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. Int J Food Eng Technol. 2021;5(2):32-39. doi: 10.11648/j.ijfet.20210502.12

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@article{10.11648/j.ijfet.20210502.12,
  author = {Yadang Germaine and Sanang Amaya Suares Leprince and Djuikwo Nkonga Ruth Viviane and Djouhou Fowe Michelle and Fokou Elie},
  title = {Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {32-39},
  doi = {10.11648/j.ijfet.20210502.12},
  url = {https://doi.org/10.11648/j.ijfet.20210502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.12},
  abstract = {The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.},
 year = {2021}
}

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TY  - JOUR
T1  - Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A
AU  - Yadang Germaine
AU  - Sanang Amaya Suares Leprince
AU  - Djuikwo Nkonga Ruth Viviane
AU  - Djouhou Fowe Michelle
AU  - Fokou Elie
Y1  - 2021/08/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.12
DO  - 10.11648/j.ijfet.20210502.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.12
AB  - The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.
VL  - 5
IS  - 2
ER  -

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Author Information

Yadang Germaine

Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, (ENSAI), University of Ngaoundere, Cameroon
Sanang Amaya Suares Leprince

Department of Biochemistry, University of Yaounde I, Cameroon
Djuikwo Nkonga Ruth Viviane

Department of Biochemistry, University of Yaounde I, Cameroon
Djouhou Fowe Michelle

Department of Biochemistry, University of Yaounde I, Cameroon
Fokou Elie

Department of Biochemistry, University of Yaounde I, Cameroon

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APA Style

Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie. (2021). Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. International Journal of Food Engineering and Technology, 5(2), 32-39. https://doi.org/10.11648/j.ijfet.20210502.12

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ACS Style

Yadang Germaine; Sanang Amaya Suares Leprince; Djuikwo Nkonga Ruth Viviane; Djouhou Fowe Michelle; Fokou Elie. Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. Int. J. Food Eng. Technol. 2021, 5(2), 32-39. doi: 10.11648/j.ijfet.20210502.12

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AMA Style

Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie. Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A. Int J Food Eng Technol. 2021;5(2):32-39. doi: 10.11648/j.ijfet.20210502.12

Copy | Download

@article{10.11648/j.ijfet.20210502.12,
  author = {Yadang Germaine and Sanang Amaya Suares Leprince and Djuikwo Nkonga Ruth Viviane and Djouhou Fowe Michelle and Fokou Elie},
  title = {Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {32-39},
  doi = {10.11648/j.ijfet.20210502.12},
  url = {https://doi.org/10.11648/j.ijfet.20210502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.12},
  abstract = {The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A
AU  - Yadang Germaine
AU  - Sanang Amaya Suares Leprince
AU  - Djuikwo Nkonga Ruth Viviane
AU  - Djouhou Fowe Michelle
AU  - Fokou Elie
Y1  - 2021/08/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.12
DO  - 10.11648/j.ijfet.20210502.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.12
AB  - The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.
VL  - 5
IS  - 2
ER  -

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